I picked it up over the summer, and have been adding it sparingly to curries and marinades. I have a few soy and gluten free friends and I try to make an accommodating dish at potlucks and parties. It's really light tasting. I used it once for the 'salt factor' in a tofu marinade and you could hardly taste it at all.

hmmm, I mean it smells like a coconut braggs-ish concoction, but it doesn't really taste like much, even if you use a lot. I used a fair amount in the marinade for this: http://www.flickr.com/photos/jdfunks/4818737208/ and you could barely taste the 'saltiness'. for better or worse!